Carrot Cake Cupcakes with Avocado Icing

carrot cake cupcakes with avocado icing

I love things that are not too sweet, and that is why this recipe for carrot cake cupcakes is such a winner. The cupcakes have a very strong carrot flavor, while the avocado icing adds creaminess and a sweet touch!

Carrot Cake Cupcakes with Avocado Icing
Carrot Cake Cupcakes with Avocado Icing
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Nutrition Facts
Carrot Cake Cupcakes with Avocado Icing
Amount Per Serving
Calories 134 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.2g
Sodium 261mg 11%
Potassium 3mg 0%
Total Carbohydrates 35g 12%
Dietary Fiber 3g 12%
Sugars 0.01g
Protein 4g 8%
Vitamin C 0.3%
Calcium 4%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.
Course Dessert
Prep Time 30 minutes
Cook Time 12 minutes
Servings
cupcakes
Ingredients
For the Cupcakes
  • 200 g oat flour
  • 3 carrots grated
  • 2 Tablespoon coconut oil
  • 2 tablespoon brown rice syrup or stevia
  • 2 flax eggs made with flaxseed mixedwater
  • 1 teaspoon cinnamon or apple spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Avocado Icing
  • 4 tablespoons powdered stevia
  • 1 avocado
  • 1 teaspoon water
  • 4 tablespoons powdered stevia
  • 1 teaspoon water
  • Instructions
Course Dessert
Prep Time 30 minutes
Cook Time 12 minutes
Servings
cupcakes
Ingredients
For the Cupcakes
  • 200 g oat flour
  • 3 carrots grated
  • 2 Tablespoon coconut oil
  • 2 tablespoon brown rice syrup or stevia
  • 2 flax eggs made with flaxseed mixedwater
  • 1 teaspoon cinnamon or apple spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Avocado Icing
  • 4 tablespoons powdered stevia
  • 1 avocado
  • 1 teaspoon water
  • 4 tablespoons powdered stevia
  • 1 teaspoon water
  • Instructions
Carrot Cake Cupcakes with Avocado Icing
Votes: 0
Rating: 0
You:
Rate this recipe!
Nutrition Facts
Carrot Cake Cupcakes with Avocado Icing
Amount Per Serving
Calories 134 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.2g
Sodium 261mg 11%
Potassium 3mg 0%
Total Carbohydrates 35g 12%
Dietary Fiber 3g 12%
Sugars 0.01g
Protein 4g 8%
Vitamin C 0.3%
Calcium 4%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Heat oven to 200°C/390°F. Grease 8 muffin tins with coconut oil and set aside.
  2. In a large bowl, beat the flax eggs with grated carrots and oil. Add the rest of the ingredients and stir to combine.
  3. Fill cupcake tins about two thirds full. Bake for no more than 12-15 minutes or until golden brown. Remove from oven and allow to cool for at least 10 minutes before frosting.
For the Icing
  1. In a blender or by hand, scoop out the avocado and mix it with the stevia icing until light and fluffy.
  2. Once the cupcakes have cooled you can decorate them with your bright green frosting!
Recipe Notes

Calories per serving: 250

Fat per serving: 40g

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